Inspired by recipe from feastingnotfasting.com
2 generous servings
Preheat oven to 400 F
Use a low sided baking pan that will hold the mushroom caps. For ease of cleaning, line with parchment paper, a silicone baking pad, or aluminum foil
In a small bowl mix all ingredients, except the mushrooms, until well mixed and smooth.
Brush or spoon a bit of sauce around the bottom gills of the mushrooms, then turn them over and brush or spoon over the tops. Let marinade for 15-20 minutes stem side down.
Brush tops again, also using some of the marinade in the pan–save a bit of sauce to brush on at the end of cooking.
Bake for 15 minutes, turn over and brush on sauce from the pan. Continue baking for approximately 10-15 minutes till browned (this depends on mushroom size).
Remove mushrooms, brush again, let sit for 5 minutes, and serve whole or sliced.
Serve as a main dish or a side. Especially good with potatoes like my Creamy Vegan Cauliflower Mashed Potatoes [on YouTube/nan simonsen or nansimonsen.com] or a satisfying cooked grain, and a salad. Also, try as a burger.
